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Heat water & rock sugar till it melts. Add milk. Soon the impurities will start coming up and the syrup is clear. Throw the impurities by taking out with a spoon. Switch off the flame once you achieve right consistency.
Mix wheat flour, baking soda, food colour and water to get a thin consistency. Pour it in a plastic bottle and tighten it with a nozil . Heat ghee in a pan and deep fry jalebis. Immerse these jalebis in the sweet syrup.
ALL TIME FAVOURITE : GAJAR KA HALWA
Heat a thick pan and add ghee. Once the ghee melts add grated carrots. Keep stirring on low flame and cover it for 10-15 min. When the carrots are semi cooked and shows a golden colour then add milk to it. Let the carrot cook nicely in milk. When the carrot and milk mixture is thickened, add powdered rock sugar and cardamom powder. Cover it with lid for 10-12 minutes. Garnish with cashews and serve hot.
Make a fine paste of tomato, ginger, tej patta, turmeric powder, Kashmiri red chilli powder, green chilli.
Add ghee in a pan and add mustartd seeds. Let it splutter. Now add cumin seeds and coriander powder. Saute for few seconds. Now pour the grinded mixture. Stir till the masala leaves the sides of the pan. Now add water to and let it boil. Take another pan and dry roast makhanas. Once makhanas are nicely roasted, transfer it to the gravy pan. Cover with lid and boil for 10-12 minutes till the right consistency is attained. Sprinkle finely chopped coriander leaves.
Serve hot with phulkas or rice.
MOONG DAL KHICHDI ( ESSENTIAL ESPECIALLY DURING MONSOON)
Wash dal & rice thoroughly. Add water, turmeric powder, bay leaves & heat it in thick pan. Do not cover the pan with lid. Once rice & dal is semi cooked start preparing for seasoning.
For Seasoning :
Heat oil in a pan. Add cumin seeds. Wait until it splutters. Now add green chilli, finely cut tomatoes, little turmeric powder. Saute for 2 mimutes.
Now add this seasoning to half cooked khichdi. Add little more water if required. Now add cumin powder & a dollop of ghee, also sugar. Let it boil for sometime.
Serve it hot with papad, achar & curd.
This is absolutely soothing for the digestive tract especially during monsoon & yummy too for all age groups.
SUPER HEALTHY RAGI LADDUS
Dry roast ragi powder and keep it aside to cool. Wash dates thoroughly with hot water and remove seeds. Churn dates in mixture to make a paste. Add very little water if required. Now mix this date paste with the ragi flour and sprinkle cardamom powder. Apply ghee on your palm and make laddus. These laddus are super delicious liked by all age groups and it super easy to make.
DATE SUGAR LADDOOS
Dry roast poha on low flame and churn it in mixer to make powder. Also make a coarse powder of cashews and almonds. Mix all the ingredients thoroughly except ghee. Now add warm ghee to this dry mixture and make laddoos. This is delicious and nutritious as well.
1 piece laddoo (approx. 120 gms) contain
Carbohydrates : 16.5g
Proteins : 1.8g
Fat : 4.3g
Fiber : 1.1g
Apple Curry Gravy
Grind tomatoes, bay leaves, cumin seeds, grated coconut, curry leaves, turmeric powder, red chilli powder into a fine paste.
Add ghee and heat a pan adding mustard seeds. Once the seeds splutter, immediately add coriander powder. Mix well for 2 minutes. Then add the gravy. Keep stirring till the gravy leaves the sides of the pan. Now add the cut apples, mix well by adding water and salt. Keep it covered on low flame for 10-12 minutes. Garnish with coriander leaves. Serve hot with chapatti/paratha/rice.
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